Venison Tenderloin

Ingredients

• 300 g butter
• 300 g sugar
• 4 eggs
• 300 g flour
• 1 tsp Baking powder
• 100 g grated almond kernels
• 200 g dark chocolate
• 150 g dark couverture
• 100 g almond sticks
• butter (for the pan)

Instructions

1. 1.

   Beat butter until fluffy and stir in sugar. Separate the eggs, add yolks to the butter and whisk everything into a thick cream. Mix flour, almonds and baking powder and fold gently over the mixture. Melt dark chocolate in a double boiler and incorporate it into the batter.

2. 2.

   Whisk egg whites very stiff and fold them into the batter. Grease and dust a venison tenderloin pan with flour. Pour the dough in and smooth the surface. Bake at 200°C for about 50 minutes. Let cool and remove from the pan. Melt couverture chocolate in a double boiler, coat the cake with it and decorate with almond sticks.